Date: Sun, 13 Jun 93 08:14:46 EDT
From: Erika Penzer (penzer@Panix.Com)
I've been meaning to post this recipe for cooked carrots for a while. I
love it and have served it successfully at several dinner parties. It
hails from a great book called A Mediterranean Harvest by Paola Scaravelli
and Jon Cohen (E.P. Dutton).
Khizzo Metaieb Bel Kamoun (Cooked carrots marinated in cumin and vinegar)
6 medium carrots, peeled, cut in quarters lengthwise, then cut into 2-inch
2 chopped garlic cloves
1 tsp sweet paprika
1/4 tsp cayenne pepper
2 Tbsp vinegar (I use white wine vinegar)
1/2 tsp ground cumin
1 Tbsp chopped fresh parsley
Place the carrots in a saucepan with 1 cup water, garlic, paprika and
cayenne. Cook covered over medium heat for about 10 minutes, until the
carrots are cooked through but still firm. Uncover and continue to simmer
until about 1/2 cup of liquid remains. Remove from heat and set aside.
Combine the vinegar, cumin, and parsley in a small mixing bowl. Transfer
the carrots and cooking liquid to a small serving bowl, add the vinegar
sauce, toss, and marinate at least 3 hours at room temperature before serving.